Have you ever tasted a soup that’s as stunning to look at as it is satisfying to eat? If not, you’re in for a treat with this Roasted Beet Soup with Yogurt. This ruby-red, creamy dish is gaining traction in both vegan and clean-eating communities across the US, UK, and Canada—largely thanks to its impressive antioxidant profile and photogenic appeal. But beyond its beauty, it’s deeply earthy, slightly sweet, and finished with a swirl of cooling yogurt that balances every spoonful. Whether you’re entertaining or meal-prepping, this one checks all the boxes.
Ingredients List
This colorful soup is built on a base of roasted beets and aromatic vegetables, enhanced by a hint of citrus and finished with creamy yogurt.
| Ingredient | Quantity | Description | Substitutions |
|---|---|---|---|
| Medium beets | 4 | Peeled and cut into quarters | Golden beets for milder flavor |
| Carrots | 2 | Peeled and diced | Parsnips or sweet potatoes |
| Onion | 1 large | Chopped | Shallots or leeks |
| Garlic cloves | 3 | Whole, unpeeled for roasting | 1 tsp garlic powder post-roast |
| Olive oil | 2 tbsp | For roasting and sautéing | Avocado oil or ghee |
| Vegetable broth | 4 cups | Low-sodium preferred | Chicken broth if not vegetarian |
| Orange juice | ¼ cup | Freshly squeezed for brightness | Apple cider or lemon juice |
| Fresh thyme | 1 tsp | Adds earthiness | Dried thyme or rosemary |
| Salt | To taste | Enhances natural sweetness | Sea salt |
| Black pepper | To taste | Adds mild heat | White pepper |
| Greek yogurt | ½ cup | For garnish and tangy finish | Sour cream or dairy-free yogurt |
| Fresh dill or chives | For garnish | Optional but adds a herby lift | Parsley or microgreens |
Timing
- Preparation Time: 10 minutes
- Roasting Time: 30 minutes
- Cooking Time: 15 minutes
- Total Time: 55 minutes
Thanks to roasting the beets beforehand, this soup develops deeper flavor in under an hour—40% faster than traditional stovetop beet soups.
Step-by-Step Instructions
1. Roast the Beets and Garlic
Preheat oven to 400°F (200°C). Place quartered beets, carrots, and whole garlic cloves on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 30–35 minutes or until tender and caramelized.
2. Sauté Aromatics
In a large soup pot, heat 1 tbsp olive oil over medium heat. Add chopped onion and fresh thyme. Sauté until the onion is soft and golden, about 5 minutes.
3. Combine Roasted Vegetables
Squeeze roasted garlic from its skin and add it to the pot along with the roasted beets and carrots. Stir to combine and coat everything in the fragrant oil and herbs.
4. Add Broth and Simmer
Pour in the vegetable broth and bring to a boil. Reduce to a simmer and cook for 10–15 minutes to allow the flavors to meld.
5. Blend Until Smooth
Using an immersion blender (or transferring carefully to a blender in batches), blend until velvety smooth. Stir in the orange juice and adjust seasoning to taste.
6. Serve with Yogurt Swirl
Ladle into bowls and swirl in a spoonful of Greek yogurt. Garnish with chopped chives, dill, or cracked pepper. Serve hot or chilled.
Nutritional Information
Per serving (based on 4 servings):
- Calories: 210
- Protein: 6g
- Carbohydrates: 28g
- Dietary Fiber: 7g
- Fat: 9g
- Sodium: 480mg
Beets are high in antioxidants, especially betalains, known to support anti-inflammatory processes and detoxification. Combined with Greek yogurt, you get a balanced mix of gut-friendly probiotics and vitamins.
Healthier Alternatives for the Recipe
- Dairy-Free Version: Use coconut yogurt or almond-based yogurt to make it fully vegan.
- Lower Carb Option: Reduce carrots and add cauliflower or zucchini instead.
- Add More Protein: Blend in ½ cup of cooked white beans or red lentils for extra heartiness.
- Less Sugar: Skip orange juice and use lemon juice for a tart twist.
Serving Suggestions
- Serve Chilled: This soup is equally delicious served cold on warm spring or summer days.
- With Rustic Bread: Pair with warm sourdough or a whole grain roll for a satisfying meal.
- Topped with Seeds: Add a sprinkle of sunflower or pumpkin seeds for crunch and nutrients.
- With a Side Salad: Serve alongside an arugula salad with citrus vinaigrette for a complete light lunch.
Common Mistakes to Avoid
- Undercooking the Beets: Roast them until fork-tender to avoid a gritty texture.
- Skipping Roasting: Roasting is key—it brings out beet sweetness and reduces bitterness.
- Over-blending Hot Liquid: If using a blender, let the soup cool slightly to avoid pressure build-up.
- Adding Yogurt Too Early: Add yogurt only at the end to avoid curdling from high heat.
Storing Tips for the Recipe
- Refrigerate: Store in airtight containers for up to 5 days.
- Freeze: Freeze without the yogurt topping for up to 2 months. Thaw overnight in the fridge.
- Reheat: Warm gently over medium-low heat, stirring occasionally. Add water if needed to adjust consistency.
Conclusion
With its jewel-toned color, creamy finish, and earthy-sweet depth, this Roasted Beet Soup with Yogurt is a true showstopper in both taste and presentation. Whether you’re cooking for guests or nourishing yourself midweek, this soup delivers a dose of elegance and comfort in every spoonful. Try it today, leave your feedback below, and don’t forget to subscribe for more creative, vibrant recipes!
FAQs
Q: Can I use pre-cooked beets?
Yes, you can use vacuum-sealed or canned beets to save time—just skip the roasting step and add them directly after sautéing the onion.
Q: Is this soup good for detoxing?
Beets are known for their liver-supporting properties, and this low-fat, antioxidant-rich recipe supports gentle detoxification.
Q: Can I serve this cold?
Absolutely. Let it chill in the fridge for a few hours and serve as a refreshing gazpacho-style soup.
Q: Can I roast the vegetables ahead of time?
Yes. Roast the beets and carrots up to 2 days in advance and store them in the fridge for quicker prep.
